Blackened Chicken
This blackened chicken is smoky, peppery, and quick enough for a weeknight. A hot skillet gives the spice-coated chicken a dark, flavorful crust without needing a grill.
Total
27 min
Servings
4 servings
Level
Easy
Blackened chicken is a simple skillet dish with roots in Louisiana-style cooking. The chicken is coated in a bold spice blend, then cooked in a very hot pan until the seasoning forms a dark crust.
The word “blackened” does not mean burned. It means the spices toast quickly in fat, creating a deep color and a savory, smoky flavor.
Serve it with rice, salad, roasted vegetables, corn, or tucked into wraps and sandwiches. It is also a useful make-ahead protein for lunches.
01What you'll need
Ingredients
15 items · 4 servings
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper, or less to taste
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- Lemon wedges, for serving
- Chopped parsley, for serving, optional
02How to make it
Step-by-step
1. Pound the chicken
Place the chicken breasts between two sheets of parchment paper or plastic wrap. Pound them with a rolling pin or the flat side of a meat mallet until they are about 1/2 inch thick. This helps them cook evenly and stay juicy.
2. Mix the seasoning
In a small bowl, stir together the smoked paprika, sweet paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, cayenne, and cumin. Break up any clumps with a fork.
3. Season the chicken
Pat the chicken dry with paper towels. Rub 1 tablespoon of the olive oil over both sides, then coat the chicken evenly with the spice mixture. Press the seasoning on so it sticks.
4. Heat the skillet
Set a large cast-iron skillet or heavy stainless-steel pan over medium-high heat for 3 to 4 minutes. The pan should be hot before the chicken goes in. Turn on a fan or open a window, because blackening can make a little smoke.
5. Cook the first side
Add the remaining 1 tablespoon olive oil and the butter to the pan. When the butter foams, add the chicken in a single layer. Cook for 4 to 5 minutes without moving it, until a dark crust forms on the bottom.
6. Flip and finish
Turn the chicken over and cook for 4 to 6 minutes more, depending on thickness. The chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
7. Rest before serving
Transfer the chicken to a plate and let it rest for 5 minutes. Resting lets the juices settle back into the meat. Slice and serve with lemon wedges and parsley, if using.
03From our kitchen
Cook's tips
- Make-ahead: Mix the spice blend up to 3 months ahead and store it in a sealed jar in a cool, dry place. You can season the chicken up to 8 hours ahead and keep it covered in the fridge.
- Storage: Refrigerate cooked blackened chicken in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat, or slice it cold for salads and wraps.
- Freezing: Cooked blackened chicken can be frozen for up to 2 months. Wrap each piece well, then thaw overnight in the fridge before reheating.
- Heat level: Cayenne gives blackened chicken its kick. Use 1/4 teaspoon for mild heat, 1/2 teaspoon for medium, or up to 1 teaspoon if you like it spicy.
- Chicken swaps: Boneless, skinless chicken thighs work well. They may need 1 to 3 extra minutes per side. Always cook chicken to 165°F.
- Pan choice: Cast iron gives the darkest crust, but a heavy stainless-steel skillet also works. Avoid nonstick pans over very high heat, as they are not meant for that style of cooking.
Cook's note
If your chicken is browning too fast before the center is cooked, lower the heat to medium and continue cooking. A dark crust is good, but dry or burned spices can taste bitter.
04Frequently asked
Questions & answers
What does blackened chicken taste like?
It tastes smoky, savory, and a little spicy. The hot pan toasts the paprika, herbs, and pepper, which creates a dark crust with a deep flavor.
Is blackened chicken burned?
No. Blackened chicken should look dark brown to nearly black in spots, but it should not taste bitter or charred. If the spices smell burned, the pan is too hot.
Can I make blackened chicken without cast iron?
Yes. Use a heavy stainless-steel skillet and let it heat well before adding the chicken. You may not get quite the same crust, but the flavor will still be good.
Can I use store-bought blackening seasoning?
Yes. Use about 2 to 3 tablespoons of seasoning for 4 chicken breasts. Check the salt level first, since some blends are very salty.
What should I serve with blackened chicken?
It goes well with rice, mashed potatoes, roasted sweet potatoes, coleslaw, green salad, corn, sautéed peppers, or a simple yogurt or sour cream sauce to cool the spice.
05Keep cooking
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